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Chicken Tangdi Kabab in an Airfryer

Zero oil, super juicy and succulent chicken drumsticks made using an airfryer. Perfect for a party or a midweek treat.
Author Shireen Sequeira

Ingredients

  • 1 kg chicken drumsticks with skin about 9 big ones or 11-12 small ones
  • For the first marination:
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon pepper powder
  • 1 tablespoon lime juice
  • 2 teaspoons ginger & garlic paste
  • salt to taste
  • For the second marination:
  • 1/2 cup hung curd
  • 2 teaspoons ginger & garlic paste
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon garam masala powder
  • 1/2 teaspoon amchur dry mango powder
  • 1 tablespoon lime juice
  • salt to taste

Instructions

  • Wash the chicken drumsticks well and pat dry using a kitchen tissue. Score the flesh (make slits) and keep aside
  • Mix all the ingredients mentioned under 'For the first marination' in a bowl and whisk till smooth. Apply this marinade to the drumsticks making sure to apply inside the gashes/slits as well. Cover & keep aside for 30-40 minutes
  • Prepare the second marination by adding all the ingredients mentioned under 'For the second marination' in a bowl. Whisk till smooth and add the marinated chicken drumsticks to it and mix well. Cover and keep aside for at least 30 minutes, overnight for best results.
  • Preheat the airfryer to 200 C for 6 minutes. When the timer goes off, open the basket and place enough chicken pieces to form a single layer, do not overcrowd the basket. Close and let it cook for 6 minutes. Then open and flip the pieces. If you wish you can place a small piece of live coal to which a few drops of ghee or butter have been added. When it gets all smoky, close the basket and continue to cook for another 6 minutes.
  • When the chicken is tender and juicy remove it. You can sprinkle some lime juice and/or chat masala .Garnish with mint leaves and onion rings and/or chutney/dip/ketchup as per your choice

Notes

Please be mindful of the amount of salt added during the second marination as there is already some added during the first marination. As a rule of thumb I add 1 teaspoon of table salt for every kilo of meat. It may take a little less depending on the kind of salt used (table salt/